pinch Himalyan salt
I obviously did not note amounts but you just take however much agave you want (maybe 2TB? ) and mix in maca until it becomes a bit pastey. I added in roughly 1-2 TB almond butter and scant 1/2 tsp pecan butter or so with a pinch of salt and it created this lovely paste of goodness. I suppose you could use it in PB cups, as a layer on the bottom of a cheese cake, into ice cream for a swirl of caramel / malt lovliness, as a sweet spread onto bread or whatever else you can think of. I refrigerated it to allow it to firm a bit. I’ve just been sneaking little pearls of it to satisfy my sweet tooth. Good luck, hope you like it!
Hkittykitty's ThoughtsBy hkittykitty
So somewhere on here someone was talking about malted milk balls or what agave and maca might taste like together and that was thrown out there. I decided to see what it did taste like so this is what I came up with.
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